Chickkpea, Garlic and Parsley Dip

By cindyandmojo

Ingredients

• 19 oz. can chickpeas, rinsed and drained (about 2 cups)
• 2 garlic cloves, chopped and mashed to a paste with 1/2 tsp salt
• 1/2 cup packed fresh Italian parsley leaves (washed well and spun dry)
• 1/4 cup water
• 3 tbsp fresh lemon juice
• 1/4 cup extra-virgin olive oil

Preparation

Step 1

In a food processor, blend the first five ingredients until smooth. With motor running, add oil in a slow stream. Season dip with additional salt and lemon juice, to taste. Serve with toasted pita wedges or toasted french bread slices. Makes about 2 cups.